ras malai, an indian sweet.

The first content of the best travel and food blog is a ras malai recipe. Rasmalai is originally an Indian dessert that is popular among the northeastern states of India. Rasmalai is believed to be a Bengali dessert.

This dessert is similar to rasagulla, where the sugar syrup is replaced here with thick saffron milk and pistachios.

I came to taste this yummy dessert from a small shop in the street markets of Sikkim when I visited there last year. that was my first time tasting this dish and I loved it too much.so when I reached home, I made this dessert at home for my mom to taste who is a great fan of desserts and sweets. I was quite sure that she would love this one. now we used to make this dish often at home.

I got the recipe of ras malai from the shopkeeper and also from my searches on google.so now I will teach you guys the recipe I know.


  • milk-1litre
  • lemon juice-4-5 teaspoons
  • cornflour-1 teaspoon
  • water-2-3 cups
  • sugar-as per the taste

for the milk syrup:

  • milk-500 ml
  • sugar-2 tbsp
  • saffron-a pinch
  • powdered cardamom-4 nos
  • chopped pistachios
  • condensed milk- 5-6 Tbsp(optional)

method of preparation:

boil the milk in a pan, when the milk is about to boil add in the lemon juice to it or you can add vinegar and water mix.

when the lemon juice is added, the milk gets curdled. now strain the curdled milk wash it thoroughly with water to remove the sourness of lemon.

cooking up the ras malai balls

now add the cornflour to make the chena dough stiff and smash it well with hand until the dough turns soft.

make the small flat balls out of the dough and boil them in water and sugar mix.when the balls are cooked perfectly, they get swollen up.

thickened milk or ras:

take a heavy bottom pan and boil the milk. soak the saffron in warm water and keep aside.

when the milk is boiling, lower the flame and stir well for 10-15 minutes.

now add the condensed milk, if you are using condensed milk then there isn’t any need to use sugar further.

continue stirring for about 20-25 minutes so that the milk will reach the desired thickness and consistency.

finally add soaked saffron, cardamom, and pistachios and turn off the flame.

cooking up the milk  with saffron and cardamom.

take out the ras malai balls out of the water and squeeze them little and dip them in the thickened milk. chill before serve.

ras mali balls dipped in thickened milk .

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